Good morning, grillers! I could use a bit of help. I'm preparing a 2-lb. pork loin roast today, having split it open, smeared with a paste of rosemary, garlic, olive oil, S+P, tied back together and covered in same paste to marinate for a few hours.

Hey SP I know I'm too late to help you this time but try SPFranz's Watermellon Injection. OH BOY!! Talk about good! Even the salsa (which I didn't think I would like) was out of this world. The only differences I do now is add some applewood to the fire and I also like using a basic bbq rub instead of just salt and pepper.
I seared it on both sides, then finished it indirect. No drip pan. AWESOME!

Hope your roast came out great today. I love a good pork roast on the grill. Like the others, I never brown, having found it can toughen the meat ever so slightly. I use olive oil, and vary the herbs in the marinade each time, for variety. Olive oil takes on a wonderful smoky taste to me, and I can't get enough of it! (I no longer use butter, as the olive oil is so much better, and seems to go further than butter.) The best thing I found though was to use sea salt for rubbing. Somehow or another, it just gives pork a tweak on the taste scale!
That indirect grilling is fantastic, and works wonders on a turkey!

I'd been looking too, I finally found three quater chunks at the local Giant and used them. The looked fair at best but I figured for this purpose they'd do. I'm deffinately looking forward to trying with fresh stuff though.